Xanthan May Improve Functionality of Dysphagia Products

BASEL, SwitzerlandDysphagia, a condition defined as difficulty in swallowing, affects an estimated 15 million Americans; it is often associated with conditions such as Parkinson's disease, stroke or cancer radiation. A number of instant thickening products have been developed to overcome dysphagia, designed to increase the viscosity of a given liquid, making it easier and safer to swallow. Such products commonly contain starches as a thickening agent, although those ingredients can exert a strong flavor and turbidity in solution, and have unstable viscosity over time.

Jungbunzlauer has developed formulations for newer instant dysphagia products, designed using several xanthan gum types, maltodextrins and food additives. The ingredients are fine tuned and bound into clusters for easy mixing using a sophisticated agglomeration process. Hydrocolloids including xanthan gum have a neutral taste profile, appealing solution clarity, and comfortable swallowing sensation due to its shear thinning rheology.